I don’t often by jarred pasta sauces. I know they’re huge time-savers, and for awhile, when I was single and living with my sister Kendra, I did buy them on occasion. But then I got out of the habit–And I really don’t know why. It’s not like I make my own pasta sauces on a regular basis. But I received a free jar of Ragu from Influenster, and figured I’d give them another shot.
I used it in making this Cheesy Baked Rotini.
I’ve made this several times in the past, but unless you add meat to it, the base recipe is rather bland. I figured adding marinara would help there.
Which it did. I also meant to add some diced cooked chicken to this, and completely forgot. Luckily the recipe only calls for a cup of tomato sauce, so I’ve got plenty left.
And since this is the gauge I go by as to whether or not it’s decent, the bambino ate his entire helping. Without complaint. So there’s that.
- 8 oz. whole-wheat rotini pasta
- 1 Tbsp. butter
- 2 Tbsp. flour
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 large eggs, lightly beaten
- 1 Tbsp. Italian seasoning
- 1 C skim milk
- 8 oz. (1 C) Ragu Old World Marinara Sauce
- 1 C shredded mozzarella
- Cooking spray
Preheat the oven to 375 degrees F. Cook the pasta in salted boiling water for 8 minutes. Drain and keep warm.
While the pasta is cooking, melt the butter in a small saucepan. Whisk in the flour, garlic powder, and onion powder, then slowly whisk in the milk. Continue whisking and cooking over medium-high heat, until the mixture is slightly thickened. Set aside.
In a large mixing bowl, beat the eggs together with the Italian seasoning. Add the cooked rotini, and mix well. Pour the pasta into an 8x8-inch baking dish coated with cooking spray.
Top the pasta with the Ragu, 1/2 C of mozzarella, the white sauce, and the remaining mozzarella. Bake for 30 minutes.
DISCLOSURE: I received a free jar of Ragu Pasta Sauce from Influenster. No other compensation has been given. I was under no obligation to post about this product. All opinions are my own.